Apple jam is an easy recipe. Traditionally delicious apple jam: the simplest recipes

Step by step recipes apple jam with skins, agar-agar, lemon and apricots

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

176 kcal.

Option 1: Classic Apple Jam (recipe without skins)

The classic natural apple jam is prepared by boiling down the ingredients with the addition of sugar. Here is the usual recipe without the peel. Below you can find economical options that allow you to prepare a treat with little to no waste. We take any variety of apples that we have or like to taste. Even wormy, broken and slightly spoiled fruits can be put into jam, but we just cut off everything superfluous, bring it to the right amount. By the way, the weight of clean pieces, not apples, is lower.

Ingredients

• 1.5 kg of apples;
• 1 kg of sugar;
• 100 ml of water.

Step by step recipe for classic apple jam

We peel the apples, but remove the peel very carefully and only the skin itself, since it contains tannins. Cut into thin slices, throw into a bowl, pouring layers of sugar. You can immediately add water. Leave to extract juice for five hours or overnight.

We put the apples on the fire, stir, cook until softened for about half an hour. Hard fruits may take a little longer to cook. Then stir vigorously, boil twice. The pieces do not need to be crushed. Since there are no skins, they will gradually fall apart on their own.

While the apple jam is being prepared, we sterilize the jars, and also put the saucer in the refrigerator (and preferably in the freezer). Then we take out the plate, stir the jam and drip a small amount onto the chilled surface. We check the consistency. If the jam does not spread, the density suits, proceed to the next step.

We take a clean ladle or a large spoon, put a sterile jar on a plate, put hot jam to the top. We transfer it to the table, if the edges of the jar are dirty, then immediately wipe it with a dry and clean cloth. Now we put on the lid, roll it up.

Jam tends to burn as it thickens. It is for this reason that it is recommended to cook it in a dish with a thick and even bottom. For stirring, you need to use a flat spatula, which will qualitatively lift the lower layers.

Option 2: Quick Apple Jam Recipe

Apples for such jam are not peeled, but crushed. You can twist or chop pieces of fruit with a food processor. Additionally, you will need a little lemon juice for cooking. If the apples are sour varieties, then the amount can be reduced by two or three times.

Ingredients

• 1.5 kg of apples;
• 1 kg of sugar;
• 25 ml lemon juice.

How to quickly make apple jam

Cut the apples into slices, going around the cores, then chop in a convenient way. Add granulated sugar. Take a spoon and stir vigorously. Leave for ten minutes. Mix well again. If the juice stands out and the sugar melts well, then we put it on the stove, but for now we make the fire small.

We heat the jam until boiling for about 25 minutes, so that all the grains dissolve, then we add fire and begin to boil the mass by a third or half, it all depends on the desired density. We check with a drop on a chilled saucer, the method is described in the recipe above.

As soon as the consistency begins to suit, add the indicated amount of lemon juice to the jam, stir and you can start laying out in jars, then close them tightly.

If there is a lot of free time, then it is advisable to let the chopped apples stand with sugar for an hour or even two. The more juice is released, the faster it will boil away and the jam will be tastier.

Option 3: Economical Apple Jam (recipe with boiled peel)

The recipe is virtually waste-free. The result is a very thick and rich jam. The whole secret is in the boiled peel. By boiling, tannins are released from it, which remarkably thicken the workpiece. From given amount apples will make 1.5 liters of jam, 1.6 liters can come out, which is quite a lot for this type of preparation. Exact amount depends on the boiling time, the thickness of the cut peel, the consistency of the workpiece.

Ingredients

• 2 kg of apples;
• 1 kg of sugar;
• 130 ml of water.

How to cook

Wash the apples, peel all the peel, put in a saucepan. Studs can also be added. Pour prescription water, put on the stove and cook for fifteen minutes under the lid. Don't let the water evaporate. Then cool and squeeze the peel.

Peeled apples cut into small slices, sprinkle with sugar, leave for a couple of hours, then add a decoction of the peel. We put on the stove and cook the jam first until the pieces are soft for half an hour.

Now mix the apples well so that they knead and boil down the mass by almost half. We check the finished jam for density, try it, for taste, you can squeeze a little lemon or pour concentrated dry acid. We send apple jam in jars, cork.

Here is a recipe for jam with pieces, but not everyone likes such a preparation. If you want to get a perfectly smooth and uniform delicacy, like jam, then you will need to grind the pieces further. It is convenient to do this in the middle of cooking with a blender. If it is not there, then the apples can be twisted raw, then sprinkled with granulated sugar.

Option 4: Jam from apples with apricots

Summer and very sunny apple jam recipe. Apricots are needed ripe and soft, the number of pitted halves is indicated. We take summer apples, they are also quite soft and cook quickly.

Ingredients

• 1 kg of apples;
• 1 kg of apricots;
• 1.3 kg of sugar.

Step by step recipe

Grind apples and apricots, add granulated sugar to them and leave for a couple of hours to melt a little. Or we do it in the evening, and in the morning we cook jam.

We put our workpiece on the stove, boil after boiling for 40-60 minutes until the desired density, be sure to stir. We lay out the apricot-apple jam in jars, roll it up.

In the same way, jam is prepared from apples with plums, peaches, various berries, which coincide in ripening time.

Option 5: Light Apple Jam (Agar Agar Recipe)

The recipe for light apple jam, which is easy to prepare and not at all cloying, is great for making a variety of homemade desserts. For thickening, agar-agar, a natural thickener, is used. Often they prepare a delicacy with pectin, which can now also be easily purchased at the store.

Ingredients

• 2 kg of apples;
• 1.3 kg of sugar;
• 2 tbsp. water;
• 8 g of agar-agar.

How to cook

We clean the apples and cut them into arbitrary pieces, but it is better to thin slices so that they boil faster. Sprinkle with sugar, leave for a couple of hours. Then we introduce one glass of water, put on the stove and cook until completely softened. This is about 20-30 minutes after boiling.

We heat the second glass of water, make a pleasantly warm liquid, add agar-agar, stir and pour into our jam. From now on, cook for exactly six minutes.

Pour the jam into jars while it is liquid, but as it cools, it thickens beautifully. Close with sealed lids.

It is not necessary to add water to the future jam, you can use apple or any other juice.

Option 6: Apple Lemon Jam

Another recipe for jam with a separate cooking of the peel, but citrus is additionally added. Lemon will be used here, with orange it also turns out tasty and fragrant.

Ingredients

• 2 kg of apples;
• 1 lemon;
• 1.2 kg of sugar;
• 150 ml of water.

How to cook

Peel the apples, cut into small slices or cubes, pour into a saucepan, add sugar and stir a little, let it brew for a couple of hours. We remove the zest, but do not grind, leaving large skins. Separately wring out lemon juice.

Boil the peel with zest in the prescribed amount of water, squeeze all the skins, pour the liquid to the apples with sugar, send it to the stove and start cooking the jam directly. At first, you can often do not stir. We wait until the apples soften, then they need to be mashed a little.

Now we just boil the mass, at the end we season the apple jam with lemon juice. Let it boil well, pack in sterile jars.

If an orange is used instead of a lemon, then there will be much more juice, it can be added instead of water to the peel or partially replaced.

Jam from apples is a dish that will appeal to both adults and children. Jam can be added to pastries or simply spread on bread and drunk with tea.

Features of cooking apple jam

In the process of making apple jam, the following features must be taken into account:

• Fruit will darken when exposed to air, so it needs to be peeled just before cooking.
• When using acidic varieties of fruits, the amount of sugar should be increased by about 1.5 times.
• It is not necessary to peel the fruit from the skin if it is light. But it is better to remove the red one, because it can spoil appearance dishes.

The rest is prepared in the same way as from other raw materials.

Preparing apples

Fruit needs to be sorted out. You can use any apple, but it is better not to use too rotten ones. Wash them well, clean, remove rot.

Recipes for making jam from apples for the winter

apple jam very easy to prepare. Therefore, any housewife can cook it on her own at home.

If desired, you can add spices and additional ingredients to your liking.

simple recipe

To make jam according to this recipe, you will need:

• 1 kg peeled and seeded fruits;
• 800 g of granulated sugar;
• 150 ml of water.

It is very easy to cook jam, following a step-by-step recipe. To begin with, apples must be cut into slices, and then placed in a deep container. Pour in water, boil and cook until fruit softens. By the time it is about 30-40 minutes. Grind the apples with a blender or meat grinder, you can also grind the pulp through a sieve - so it will turn out to be more homogeneous.

Pour the prepared gruel back into the pan, boil. Add sugar and cook for 1-2 hours until the apple mass thickens. The longer it boils, the thicker the consistency will be. After cooking, pack the dish in sterile jars.

In the oven

For this recipe, you need to take 70-800 g of sugar per 1 kg of apples. Fruits must be peeled and seeds removed, rot removed. So that they do not darken in the air, it is recommended to put them in a container with acidified water - 0.5 tsp. citric acid in 5 liters of water.

Leave the apples for 30 minutes in the liquid, so they will acquire a more pronounced apple flavor. Then rinse them clean water. Grind the fruit with a blender, gradually add sugar to the puree in small portions, stir well until a homogeneous slurry is formed.

Transfer the cooked mashed potatoes to a saucepan and send to an oven preheated to 200 degrees. To cook a thick jam, it must be stewed for at least 2-3 hours. Stir regularly so that the jam does not burn. Then transfer to pasteurized jars. You need to do this correctly - pour in small portions to glass jar didn't burst.

In a slow cooker

To cook apple jam in a slow cooker, you need the following ingredients:

• 1 kg of apples;
• 600-700 g of sugar;
• 1 st. l. cinnamon;
• a pinch of citric acid.

If the apples are sour, you need to take more sugar squeak. You can also omit the cinnamon if you wish.

Cut fruits into thin slices. Spread apples, sugar and cinnamon in layers in a multicooker bowl. Add citric acid on top. Leave for half an hour until the juice appears. Then turn on the "Extinguishing" mode and simmer the jam for 2 hours. After that, rub through a sieve so that there is a homogeneous mass. Pour it back into the bowl and cook for another 20 minutes.

Jam from apples and pumpkin

You can also make apple jam with pumpkin. It turns out pretty unusual dish with a pronounced melon-apple aroma. But the pumpkin must be chosen juicy, sweet, table varieties. It cooks faster than apples, so you need to add it 20-30 minutes after the start of cooking the main ingredient. 500 g of apples and 500 g of pumpkin require 600 g of sugar.

with apricots

To prepare apple jam with apricots, you need to take the following ingredients:

• 1 kg of apples;
• 400 g of apricots;
• 1 kg of sugar.

Peel apples, remove seeds and rot, cut into slices. Remove the pit from the apricots and cut them into thin strips. Mix the fruits and sprinkle with sugar, bring to a boil and remove from heat. Wait until the mass cools down. Grind with a blender and send further to the stove. Cook until thickened.

Jam from apples and zucchini for the winter

Zucchini by itself is tasteless. In order for jam with them to have an unusual taste and aroma, it is necessary to add citrus fruits.

To prepare jam you need to take:

• 1 kg of apple fruits;
• 500 g zucchini;
• 800 g of sugar;
• half a medium lemon.

Peel apples, cut into cubes. Remove skin and seeds from zucchini and cut into cubes. Remove the zest from the lemon and chop the pulp.

Send apples and zucchini to the pan, cook until softened. Pass through the meat grinder, put back on the fire. Boil for 10 minutes, add sugar. Simmer over low heat for 2 hours to get a thick jam. At the end, add the pulp and lemon zest, boil and pour into jars.

Apple jam on xylitol

If you can not use sugar, you can cook apple jam on xylitol or sorbitol. To do this, for 1 kg of fruit, you need to take 250 g of xylitol. Cook in the same way as in the recipes above.

Jam from apples with cinnamon

When adding cinnamon, the jam turns out to be very tasty and fragrant. For 1 kg of fruit, you need to add no more than 1 tbsp. l. spices. Otherwise, the jam may be a little bitter, and the cinnamon will kill the apple flavor.

Jam storage methods

The canned product must be stored in the basement or in the refrigerator. If citric acid or lemon was added - 2 years, and if not - no longer than 1 year.

Delicious fragrant apple jam is one of the most beloved winter dishes that can be added to pies and other sweet pastries. Jam prepared according to this recipe will have a beautiful amber color and amazing taste. A simple recipe for apple jam at home will make the process of making dessert very simple.
Fragrant and tasty jam from apples for the winter is one of the most favorite preparations of housewives, because it is used as a filling for pies, various pastries and is simply served with tea. To make the delicacy more accessible, tastier and healthier, you can cook it yourself. Homemade jam from apples is usually a rich amber color and thick consistency. It is thicker than jam.

Classic apple jam recipe

Usually the recipes are identical, but there are also interesting options. Today we will talk about the best of them.

• dish type: preparation for the winter
• dish subtype: lecho
• number of servings per outlet: 10-12
• weight of the finished dish: 3-4 kg
• national cuisine: Russian
• energy value of the dish:

• Proteins, 0.4 g,
• Fats 0.0 g,
• Carbohydrates 40.0 g

Ingredients

• a bucket of apples (with a slide);
• 1500 g of sugar;
• 1/2 glass of water.

1. visual step by step recipe apple jam with a photo will be an excellent guide for novice housewives. Thoroughly wash the apples, peel them from the core and skin.

1. Cut the apples into pieces, put them in a non-stick container and send over medium heat. Immediately add water and cook until apples release juice.

1. Add sugar and mix thoroughly. Wait for the fruit to boil, remembering to stir constantly. Boil the delicacy for another 45 minutes after boiling, watching the consistency and ensuring that it does not burn. If it seems that there is not enough liquid, you can add more water, but only a little.

1. Check readiness by dropping one small drop onto the dish - it should hold its shape. After making sure that the jam is ready, proceed to sterilize the lids and jars. After they have cooled, put the jam in the jars, wait until the film appears, and twist. The appearance of the film is important in order to protect the jam from the appearance of mold. Wrap the jars in a blanket until completely cool, after which they can be removed in a cold place. Apple jam for the winter is ready! And the following recipe will appeal to lovers of spices.

Recipe for jam from apples with cinnamon

This simple recipe for apple jam at home will allow you to prepare a delicate, savory treat. The original spicy dessert is especially delicious with a slice of bread and tea on cold, winter evenings.

Ingredients

• 2000 g of apples;
• 3 cups of granulated sugar;
• 1500 ml of water;
• 0.5 tsp nutmeg;
• 2 tsp cinnamon.

Step by step cooking apple jam

1. Wash apples thoroughly.

1. Peel them from the peel, seeds and cores.

1. Cut. Place the apples in a large saucepan and cover with water. Bring to a boil and cook for about 25 minutes until the apples are soft.

1. Transfer them to a food processor or blender and puree until applesauce. You can use a sieve.

1. Pour the puree back into the pot. Cook over low heat, adding sugar and spices. Bring to a boil, then cook for another hour, stirring constantly. Make sure that the jam does not burn.

1. Sterilize jars and lids. Transfer the jam to prepared jars and pasteurize for about 10 minutes. Close with lids. Wrap in jars in a blanket and wait until it is completely cool, after which they can be cleaned in a cold place. Fragrant, amber jam is ready!

Recipe for homemade jam in a slow cooker

Homemade jam from apples can be prepared simply and quickly. You can do this with a multicooker. How to prepare a blank for the winter in this way is described in detail in the step-by-step instructions with the photo below. This recipe is jam from apples for the winter - real find for hostesses who do not have much time to stand at the stove.

Ingredients

• 1000 g of apples;
• 1/2 lemon;
• 2 tbsp. Sahara;
• 1 st. water.

Step by step cooking apple jam

Choose not very ripe apples. It is desirable that they be solid red-yellow in color - then a rich and thick jam is obtained.

1. Wash the apples thoroughly with baking soda, rinse under running water and peel. The peel is not thrown away, it will still come in handy.

1. Cut out the seeds and cores of the apples and put them in a multicooker bowl, pour 1/3 cup of water. It is important not to load the bowl to the top, but to fill it a little more than half (so the jam will definitely not boil away).

1. Turn on the "Baking" mode for half an hour. Turn on the stove and put a pan with apple peel on it. Pour in the remaining water, bring to a boil and cook for 25 minutes.

1. Remove from stove and strain. You will have about 2/3 cup of broth. As soon as the slow cooker turns off, take a wooden pusher and mash the apples right in the bowl until they are mashed. You can use a blender. Pour sugar into puree and add lemon juice - it will add sourness. Pour a decoction of apples into the puree, mix and turn on the “Baking” mode for 65 minutes.

1. Boil the jam to the desired consistency, checking it by stirring. Turn off the slow cooker if this consistency is reached (usually takes about 40 minutes).

1. Sterilize jars and fill with hot jam. Close the lids and wrap until completely cool. Amazingly delicious jam is ready! Here are some tips from experienced housewives and specialists.

apple jam recipe with lemon

Making jam with apples and lemon for the winter is not difficult if you use step by step instructions below. The result is not only delicious, but also a very healthy dessert.

Ingredients

• apples - 1 kg;
• large lemon - 1 pc.;
• water - 250 ml;
• sugar - 700 g.

Step by step cooking apple jam

1. First you need to prepare the apples. The fruits must be washed and peeled. You should also cut out all the cores. The resulting pulp must be cut into small, thin plates, or grated. The workpiece is transferred to a container with a thick bottom, filled with water, covered with sugar and left for 6 hours.

1. We need to prepare the lemon. First, the citrus must be cut into several parts in order to remove all the seeds. Lemon must be scrolled in a meat grinder or pureed with a blender.

1. Put the saucepan with apple slices and sugar over medium heat. The mass must be brought to a boil. Then the fire is reduced to a minimum, after which the future jam is cooked for 1.5 hours. When the apples become transparent and soft, the dishes are removed from the stove. Apples should be chopped with a blender.

1. Pour the lemon mass into the puree. Products are again put on fire. Jam should be brought to a boil and boil for another 5-8 minutes.

1. It remains only to pour the blank into jars and roll up the lids.

Recipe for thick apple jam for pies

Dense, thick apple jam for pies will certainly succeed if you cook it according to the recipe with step by step photos below.

Ingredients

• apples - 1 kg;
• sugar - 1 tbsp.

Step by step cooking apple jam

1. If you use this step-by-step recipe for jam from apples with a photo, then no difficulties will definitely arise. First you need to sort through the apples to prepare a thick and dense jam for pies.

1. Fruits need to be washed, peeled from them and cut out the cores. Apples should be cut into quarters.

1. The resulting mass is crushed with a blender.

1. The resulting puree is covered with sugar.

1. The composition must be boiled over low heat for about 40 minutes. The product should thicken. The readiness of apple jam for pies can be checked. It is necessary to drop a drop of sweetness on a flat plate. If the dessert does not spread, then cooking can be completed.

1. The composition should lag behind the walls of the container.

Ready apple jam should be laid out in jars and twisted.

So that the mass does not burn during cooking, it is recommended that the container in which you cook is lubricated from the inside with a thin layer of vegetable (preferably olive) oil. It is advisable to add sugar closer to the end of cooking - this simple technique contributes to the rapid evaporation of moisture. The classic proportion of components: 1000 g of apples - 800 g of sugar. Those who like thicker jam should reduce the amount of sugar, however, this automatically increases the cooking time of the treat. By following the recipes and taking into account the advice, you will get a great marmalade that will remind you of a sunny summer on long winter evenings!

Video: how to make apple jam

We also offer you to watch a few videos, after reading which you will become a real master of making apple jam!

Apples are one of the most affordable fruits in our country. They are tasty, fragrant, useful. These fruits are good not only fresh. They make delicious preserves, jams, marmalades. Despite the fact that apples are well stored and you can buy them throughout the year, diligent housewives strive to prepare as many desserts as possible from them for the winter. Apple confiture is an exquisite delicacy that is easy to prepare at home. Subject to sanitary requirements, this dessert will be well stored at room temperature for at least a year.

Cooking features

Making jam from apples is much easier than from many other fruits. If you know the intricacies of this process, it is impossible to fail, even if you didn’t have to make sweet preparations for the winter before.

• For the preparation of confiture, apples of autumn varieties are used. If they are sour, the amount of sugar indicated in the recipe can be increased.
• There is a lot of pectin in apples, so confiture from them can be prepared without the addition of gelling components. Gelatin, gelfix, pectin and similar ingredients should only be added if you are blending fruit or trying to minimize the preparation time for a thick treat.
• Most pectin is found in apple peel. If you use not water, but a decoction of apple peel to prepare apple confiture, the dessert will reach the desired consistency earlier.
• Apple pulp in the process of long cooking softens greatly. It does not need to be crushed with a blender or rubbed through a sieve. It is enough to knead with a spoon or a device designed for making mashed potatoes.
• Often, cinnamon is added to apple jam, which pairs perfectly with apples, giving the dessert a seductive aroma.
• Apple confiture keeps well at room temperature, but only if the jars into which it is poured have been sterilized beforehand. Covers for them should also be boiled. Only metal ones are suitable, with the help of which the cans can be closed hermetically.

Apple confiture can be spread on toast, served with pancakes and pancakes, supplemented with ice cream and cottage cheese desserts, used to make sweet pastries.

Easy Apple Jam Recipe

Composition (per 1 liter):

• apples - 1 kg;
• sugar - 0.7 kg;
• ground cinnamon (optional) - to taste.

Cooking method:

• Wash the apples, dry with a napkin. Use a vegetable peeler to remove the skin from the fruit. Cut out the seed boxes.
• Coarsely grate the apple pulp, put in an enamel bowl, sprinkle with sugar. Leave for 2-3 hours for the apples to release juice.
• Place the bowl of apples on the stove. Bring to a boil over medium heat and simmer for 5 minutes, skimming off the foam.
• Reduce the heat and boil the apple mass over low heat for 20-25 minutes.
• Add cinnamon, cook for another 5 minutes. Remove from fire.
• Sterilize the jars, boil the lids that fit them.
• Arrange the confiture in jars, roll them up.

Apple confiture according to this recipe is thick, but has a delicate texture. It holds up well at room temperature.

Fragrant apple confiture

Composition (per 1 liter):

• apples - 1.5 kg;
• sugar - 0.5 kg;
• lemon - 1 pc.;
• ground cinnamon - 5 g;
• water - 0.2 l.

Cooking method:

• Wash the lemon, blot with a napkin. Squeeze juice out of it. Grate the zest from it. Dilute lemon juice with clean boiled water.
• Peel washed and dried apples, remove their cores. Cut the pulp into small cubes. Put in a bowl.
• Pour apples with a mixture of lemon juice and water, leave for 5 minutes. Drain all liquid from the bowl. As a result, apples treated with lemon juice will not turn brown. Confiture prepared from them will look very appetizing.
• Sprinkle apples with sugar. Cover the pelvis with a thin cloth, leave for 4-6 hours. During this time, the apples will have time to release the juice, a significant part of the sugar will dissolve in it.
• Put the container with apples on a quick fire. Bring to a boil, cook for 5 minutes, removing the foam, reduce the heat.
• Steam the apples for 15 minutes over low heat, increase the intensity of the flame. Let the applesauce boil for 5 minutes. Turn off the fire again.
• Boil the apple mass for 40 minutes, stirring occasionally to prevent burning.
• Mash the apples with a spoon. Add zest and cinnamon. Stir.
• Cook the jam for another 5 minutes.
• Arrange the confiture in sterilized jars, close them tightly.

Preparing confiture according to this recipe takes a lot of time, but the result will meet your expectations. The dessert turns out to be fragrant, looks appetizing, and stands well at room temperature.

Apple confiture with tangerines and ginger

Composition (per 1.5-1.75 l):

• apples - 1.5 kg;
• tangerines - 0.3 kg;
• lemons - 2 pcs.;
• ginger root - 80 g;
• sugar - 1 kg;
• cognac - 100 ml;
• gelatin for confiture - 20 g;
• star anise - 1 pc.;
• carnation - 1 pc.;
• cinnamon - 0.5 sticks.

Cooking method:

• Wash the apples, blot with a napkin, peel. After cutting out the seed boxes, cut the fruit into slices.
• Squeeze juice from one lemon, pour apples over them, mix.
• Peel the second lemon from the peel and white veins, cut the lemon slices into medium-sized pieces.
• Peel the tangerines, disassemble into slices. Remove bones. Remove the film from the slices.
• Peel the ginger, cut into thin slices.
• Mix apples with tangerines and lemon slices, sprinkle with sugar, leave for several hours.
• Drain half a glass of apple juice, mix with cognac.
• Place the star anise, cloves, cinnamon, and ginger in a small bowl or dipper. Pour them mixed with apple juice cognac. Heat over low heat or water bath for 10-15 minutes, strain.
• Add spice mix to fruit.
• Put the container of fruit on a slow fire. Cook, stirring occasionally and skimming off the foam, 60 minutes.
• Sprinkle with instant gelatin and stir. Wait a couple of minutes and remove from heat.
• Arrange the confiture in prepared jars, seal them tightly.

This is one of the most refined varieties of apple jam. The citrus fruits in it are reminiscent of candied candied fruit. I want to eat such a delicacy with spoons.

Apple confiture is able to cook even an inexperienced hostess. Such a dessert will cost inexpensively, but will delight you with its taste and aroma for a whole year.

Harvested apple jam for the winter will be an excellent help for thrifty housewives who, in cold period of the year they love to pamper their relatives with interesting desserts, homemade pastries with fruit filling. The delicacy will appeal not only to adults, but also to picky little gourmets.

How to cook apple jam for the winter?

Cooking delicious apple jam for the winter is very easy. Not needed to create sweets special devices or special knowledge, it is important to simply follow the recommendations verified by experienced chefs and arm yourself interesting recipe. The first step is to determine what consistency the delicacy should be: homogeneous, jelly or with small soft pieces.

1. To make a homogeneous apple jam for the winter at home, use a meat grinder or a combine to grind.
2. To grind the ingredients with a blender, they must first be boiled until softened.
3. There is a lot of pectin in apples, so making thick apple jam for the winter is very simple. In the process of cooking and subsequent storage, the jam will reach the required consistency.
4. If you want the jam to turn out with tangible pieces, the apples are cut into a medium-sized cube. Do not grind too finely if you do not want the delicacy to come out puree.
5. During processing, apples tend to darken. To stop the oxidation process, a little lemon juice is poured into the raw, freshly processed mass.

Making jam from apples through a meat grinder for the winter is very simple. You can use pieces with a peel, but without a seed box. You should not keep the delicacy on the stove for a long time, otherwise a completely different workpiece will come out - jam. Visually, you need to determine the required consistency - the mass should become transparent, slightly watery, during storage the jam will gel.

Ingredients:

• apples - 1 kg;
• sugar - 600 g;
• lemon juice - 50 ml.

Cooking

1. Cut apples, remove seeds, scroll through a meat grinder.
2. Pour in the lemon juice, stir and place on the stove over low heat.
3. As it boils, add sugar, stirring the mass.
4. Cook until sugar dissolves.
5. Pour into a sterilized container, screw on the lid, put away for storage.

Jam made from apples and oranges for the winter has an unusual taste and color. A bright delicacy is prepared very quickly, given that citrus zest contains a lot of pectin, which speeds up the process of thickening the mass. It is not necessary to add lemon juice, orange acid is enough so that the workpiece does not darken.

Ingredients:

• apples - 1 kg;
• sugar - 700 g;
• water - 400 ml;
• orange - 2 pcs.

Cooking

1. Cut apples into cubes.
2. Remove the orange peel from the orange, remove the white peel, finely chop the flesh.
3. Put apples in a saucepan, pour in water, simmer for 20 minutes.
4. Punch with a blender, add sugar, add zest and citrus pulp. Cook for 15 minutes.
5. Arrange in jars, cork and remove jam from apples and oranges for the winter in a cool room.

Apple-plum jam for the winter is prepared from a minimum amount of ingredients. To make a homogeneous delicacy with an extraordinary taste, you need to spend a lot of time and effort, but all efforts will pay off with the delicious qualities of sweet preservation. To obtain a smooth fruit mass, it is not enough to break through the ingredients with a blender, it is better to use a sieve and grind them.

Ingredients:

• apples - 1 kg;
• plums - 1 kg;
• water - 2 tbsp.;
• sugar - 1.5 kg.

Cooking

1. Cut the apples into cubes, separate the plums from the pits.
2. Connect the fruits, add water, cook for 20-30 minutes until the pieces become soft. Drain the broth into a separate container.
3. Rub through a sieve, add sugar, pour in the broth, put to boil on a minimum fire.
4. Simmer for 15 minutes, pour into steamed jars, cork.

- a delicious delicacy with a classic taste, because this fruit combination has been used since ancient times. To make the jam transparent and glossy, you don’t need to cook it for a long time, you shouldn’t worry that the workpiece turns out to be watery, it will gel during storage.

Ingredients:

• apples - 1 kg;
• pears - 1 kg;
• sugar - 1.2 kg;
• lemon juice - 100 ml;
• boiled water - 100 ml.

Cooking

1. Peel apples and pears, remove seeds, cut into cubes.
2. Pour in lemon juice, mix, add water, put on minimum heat.
3. Gradually add sugar, cook until the crystals dissolve.
4. Simmer for 20 minutes, pour into jars, cork, remove jam from apples and pears for the winter in the basement.

Making apple jam for the winter with the addition of gelatin is somewhat different from the traditional cooking method. The delicacy is not cooked for a long time, therefore it also comes out useful. It is important to remember that gelatin cannot be boiled, it is added to hot jam, warmed up until the first bubbles appear and immediately poured into jars.

Ingredients:

• apples - 2 kg;
• sugar - 1.5 kg;
• water - 300 ml;
• gelatin - 50 g.

Cooking

1. Peel the apples, chop finely, add water, boil until the pieces are soft.
2. Drain the broth into a separate container, rub the apples through a sieve, pour in the broth.
3. Add sugar, cook until the crystals dissolve. Set aside.
4. Soak gelatin in warm water.
5. Pour gelatin into hot jam, mix. Cook until bubbles appear, stir without boiling.
6. Pour the liquid jam into steamed jars, cork, remove the apple jam for the winter in a cool place.

When closing sugar-free apple jam for the winter, you need to understand that there is no main preservative, so you need to take care of the safety of the workpiece. A good and proven option is sterilization, at home the idea is realized using a large pot of water. Blanks are placed in it, the jam in the jar should boil for 10 minutes, after which the blank is corked.

Ingredients:

• apples - 1 kg;
• water - 200 ml.

Cooking

1. Cut the peeled apples, add water, cook until the pieces are soft.
2. Rub the mass through a sieve, put the mashed potatoes to cook on minimal heat until it thickens.
3. Pour into a jar, sterilize. After 10 minutes of boiling, cork the jars, wrap them in a warm blanket, put the apple jam in the cold for the winter in a day.

Fragrant has a spicy and very harmonious taste. The delicacy turns out to be thick, in the cool season they can not only be treated to homemade tea parties, but also fill any pastries, diversifying the usual taste of pies. From the indicated amount of ingredients, 2 cans of 0.5 liters will be obtained.

Ingredients:

• apples - 1.5 kg;
• sugar - 1 kg;
• cinnamon - 2 tsp;
• water - 150 ml;
• lemon juice - 50 ml.

Cooking

1. Peel apples, cut into cubes, add water, cook for 20 minutes.
2. Beat the mass with a blender, add sugar and cinnamon.
3. Simmer the mass to the desired consistency.
4. Pour into jars, roll up the lids.

Cooking apple is easier than the traditional way. It is important to remember that you need to fill the bowl by half of the entire volume, and follow the process until the mass boils, removing the foam. A smart device will do everything by itself, cook and mix. To make the jam more homogeneous, chop the apples into small cubes.

Ingredients:

• apples - 1 kg;
• sugar - 500 g;
• water - 150 ml.

Cooking

1. Peel apples, finely chop, pour into a bowl, add sugar and water.
2. Turn on "Jam" and "Start", remove the foam, cook until the signal.
3. Pour the jam into jars, cork, put in a cool room for the winter.

Apple is prepared according to the principle of a bread machine, it is also impossible to fill the bowl more than half, remove the foam, but in this case the mass must be periodically mixed. If the device does not have the “Jam” mode, you can confidently use “Soup” or “Stew” extending the time to 2 hours.